Avgolemono
A Greek soup made with lemon, egg, chicken, and orzo. Creamy without cream, tangy, and comforting—great for cold days or when feeling under the weather.
Read MoreGrilled Chicken Tacos with Slaw & Lime Crema
Drescription
In this easy and healthy chicken taco recipe, we top grilled chicken tenders with a crunchy and colorful vegetable slaw and a simple blend of sour cream, lime juice and cilantro. The chicken is cooked on a grill pan, so these crowd-pleasing chicken tacos make for a great 25-minute weeknight dinner year-round.
Ingredients
- 3 cups thinly sliced red cabbage
- 1 cup matchstick carrots
- ½ cup thinly sliced scallions
- 4 tablespoons fresh lime juice, divided
- 1 teaspoon salt, divided
- ⅓ cup reduced-fat sour cream
- ¼ cup chopped fresh cilantro, plus more for garnish
- 8 chicken tenders (about 1 pound)
- 1 ½ tablespoons olive oil
- 1 tablespoon chili powder
- 8 (8 inch) corn tortillas, warmed
- 1 jalapeño pepper, thinly sliced
- lime wedges, for serving
Directions
- Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt; toss to coat. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.
- Heat a grill pan over high heat. Brush chicken tenders evenly with oil; sprinkle with chili powder and the remaining 1/2 teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan; cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 7 to 8 minutes.
- Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.
